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Baked Lemon Feta Chicken with Spinach Orzo Recipe

Baked Lemon Feta Chicken with Spinach Orzo Recipe
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★★★★★

4.9 from 21 reviews

A flavorful and healthy baked lemon feta chicken served over a bed of creamy spinach orzo, combining tender chicken breasts marinated in lemon and herbs with a cheesy, garlicky pasta that’s perfect for a comforting weeknight dinner.

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 3 tbsp olive oil
  • Juice and zest of 1 lemon
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp paprika
  • Salt and black pepper to taste
  • ½ cup crumbled feta cheese

For the Spinach Orzo:

  • 1 cup orzo pasta
  • 2 cups baby spinach
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • ¼ cup grated Parmesan cheese
  • Juice of ½ lemon
  • Salt and pepper to taste

Optional Garnishes:

  • Fresh dill or parsley
  • Lemon wedges for serving
  • A sprinkle of red pepper flakes for heat

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the chicken evenly.
  2. Prepare Marinade: In a small bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, paprika, salt, and pepper to create a fragrant marinade for the chicken.
  3. Marinate Chicken: Place the chicken breasts in a baking dish and pour the marinade over them. Let the chicken sit for 10–15 minutes to absorb the flavors, or skip this step if short on time.
  4. Bake Chicken: Bake the chicken in the preheated oven for 25–30 minutes until cooked through and golden on top, ensuring it reaches an internal temperature of 165°F (74°C).
  5. Add Feta Cheese: Remove the baking dish from the oven and sprinkle the crumbled feta cheese evenly over each chicken breast. Return to the oven and bake for an additional 5 minutes until the feta softens slightly.
  6. Cook Orzo: While the chicken finishes baking, cook the orzo pasta according to package instructions until al dente. Drain well.
  7. Prepare Spinach Orzo: In a pan, heat olive oil over medium heat, add minced garlic and sauté briefly until fragrant. Toss in the baby spinach and cooked orzo, stirring until the spinach wilts.
  8. Finish Orzo: Remove the pan from heat and stir in grated Parmesan cheese, lemon juice, salt, and pepper, mixing well to combine all flavors.
  9. Serve: Plate the spinach orzo and top it with the baked lemon feta chicken. Drizzle some of the pan juices over the chicken for extra flavor and garnish as desired with fresh dill, parsley, lemon wedges, or red pepper flakes.

Notes

  • For deeper flavor, marinate the chicken for up to 2 hours in the refrigerator.
  • If you prefer, substitute chicken thighs for more juiciness, adjusting baking time accordingly.
  • To keep the dish lighter, reduce the amount of feta cheese or use a lower-fat version.
  • Orzo can be substituted with rice or couscous if preferred.
  • This recipe serves 4, and leftovers can be stored in the fridge for up to 3 days.

Nutrition

Keywords: baked lemon feta chicken, spinach orzo, Mediterranean chicken recipe, healthy chicken dinner, lemon chicken with feta

Find it online: https://maicook.com/baked-lemon-feta-chicken-with-spinach-orzo-recipe/